Apple Pie Pancakes

Breakfast is not a meal that gets eaten a lot in my house. Dan and I both wake up early for work, and neither of us has the energy, motivation or appetite to cook or eat anything so early in the morning. The only time we really have a chance to sit down and make/enjoy breakfast is during the weekend, but all Dan wants to do is play video games, and all I want to do is sleep until noon. So, it’s a pretty rare treat when one of us gets motivated enough to whip up anything more complicated than coffee in the morning.

I’m still filled with new engagement/new job ebullience, so when I voluntarily got up at 8:30 this morning, I was feeling pretty great about everything. I was well-rested, happy, and motivated to cook. The last time I made Dan breakfast was…um…a long time ago, so I wanted to whip up something really yummy for him. Cuz, you know, he’s my fiance, and my ring is so sparkly, and well…he deserved it!

One of our favorite desserts to eat (but I’m almost never motivated enough to make) is apple pie. There’s something so magical about juicy, cinnamon-y, tangy-sweet apples wrapped in a flaky, buttery crust. And when you put those juicy, cinnamon-y, tangy-sweet apples on top of fluffy, cinnamon-y pancakes and douse the whole thing with maple syrup? Heaven! This is the kind of dessert-masquerading-as-breakfast-food that I could eat every single day.

Apple Pie Pancakes

Ingredients:

(Pancakes)

1-1/4 cups flour

2 tbsp sugar

1 tsp cinnamon

2 tsp baking powder

1 tsp vanilla

1 large egg

1-1/4 cups milk

(Apple Pie Topping)

2 large Fuji apples, peeled, cored, and diced

4 tbsp sugar

2 tbsp lemon juice

2 dashes cinnamon

1 tbsp corn starch

Steps:

In a small pot on medium-high heat, stir together apples, lemon juice, sugar, and cinnamon.

Bring mixture to a low simmer, and allow to cook for about 3-4 minutes.

Add corn starch to the mixture, and stir until the juices get thicker and look syrupy. Remove from heat and set aside.

In a large bowl, combine all the ingredients for the pancake batter and mix until smooth. Batter should be thick but liquid enough to pour.

Set greased pan or electric griddle on medium-low heat. Pour batter by 1/4 cupfuls onto the heated surface. Flip when bubbles form on top, and then cook until the second side is golden brown.* Batter should make about 10-12 pancakes.

Stack pancakes as high as you want on a plate, then top generously with your apple pie mixture.

Drizzle on some maple syrup, then dive right in and enjoy your dessert/breakfast.

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